Apricot paradise cream cake

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Put 400 g cream in a bowl. Add cream powder, stir in with the whisks of the hand mixer at low level, then stir at highest level for about 3 minutes until creamy. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of chocolate cream, then stir into the remaining cream. Whip 200 g cream until stiff.

2. 2

   First fold in the cream, then the chocolate rasp and spread on the fruit base. Chill the cake for about 2 hours. Roast the flaked almonds without fat. Carve apricots crosswise, blanch briefly and rinse with cold water. Peel skin. Halve the fruits, remove from the stone and cut 4 halves in half again. Warm the jam and pass through a sieve. Cover the cake with the apricots. Brush the fruits and the edge of the cake with jam. Decorate cake edge with almond flakes. Refrigerate the cake.

3. 3

   Halve the fruits, remove from the stone and cut 4 halves in half again. Warm the jam and pass through a sieve. Cover the cake with the apricots. Brush the fruits and the edge of the cake with jam. Decorate cake edge with almond flakes. Refrigerate the cake. Wash the lemon balm, shake dry, pluck the leaves from the stalks. Decorate the cake with flakes of lemon balm before serving

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
29 g

FATS
21 g

PROTEINS
5 g